Roasted Eggplant with Toasted Breadcrumbs

So we are totally uncreative when it comes to naming dishes.  We wanted to call this "healthy eggplant parm" but it doesn't really have much parmesan in it (which is why it is healthy - actually can eggplant parm ever be healthy?).  So we stuck with "roasted eggplant with toasted breadcrumbs" mostly because it rhymed :)  Why did we have to include the breadcrumbs in the title?  Nobody ever really thinks about breadcrumbs because they are usually just a plain topping.  BUT, these are the best bread crumbs.  Ever.  Do not leave these out because they absolutely complete this dish.  Actually, we should probably have called it "Toasted Breadcrumbs with Eggplant".

There are three easy steps to this dish.  Step one is to cut up the eggplant and bake it in the oven real quick.

Step two is to make the breadcrumbs while the eggplant is cooking.  (That nail color is Essie's Sew Psyched, by the way) 

The last step is to put it all together.  (Yes we made our own sauce from scratch.  No we will never do that ever again, ever.)

RECIPE

One eggplant, cut into 1/2 inch slices
olive oil
salt

One cup coarse bread crumbs (we cut up some stale bread for this)
One tablespoon olive oil, or just enough to coat the breadcrumbs
Three garlic cloves, minced
2 tablespoons Parmesan cheese + more for sprinkling on top at the end

1/2 cup marinara sauce, warmed

Arrange the eggplant slices on a baking sheet and brush/spray with olive oil on both sides.  Be careful, eggplants soak up grease really quickly so work quickly and don't over do the oil.  Bake at 375F for about 15 minutes, until cooked through and very slightly browned on top.

Saute the garlic in the olive oil until they just start turning brown, then add the bread crumbs (add more olive oil if necessary).  Stir them over medium heat until they start to toast.  Slowly add the Parmesan cheese to the bread crumbs.  Keep stirring until the mixture is a rich golden brown.

Arrange about half of the eggplant slices in a single layer on a platter.  Spread half of the tomato sauce evenly over the eggplant.  Top with the rest of the eggplant slices and then another layer of sauce.

Sprinkle with the breadcrumbs and then finish off with a layer of Parmesan cheese.  Enjoy!

Variation: Use three slim/Asian eggplants and arrange as one layer on the plate.  The dish is easier to serve this way because the eggplants are already bite-sized, no need for cutting.  Also, you will need less marinara sauce this way since there is only one layer.

Avocado Salad

 The days are getting shorter and the weather is cooling down so I feel like eating avocados is my way of clinging to the last days of summer.  Avocados are the ideal summer veg companion - they will go perfectly with those late summer corn and tomatoes that are flooding your garden and farmers market right now.  I hope you weren't misled by the title of this post though - we made more of an avocado garnish than a salad.  We think that it adds just enough creaminess and zing to the dish.  This is such a simple yet nutritious meal, we hope you enjoy it!

Cook two servings of your favorite rice.  We always have leftover rice in the fridge so we just heated some in the microwave, but we put this step first just in case you needed to cook your rice.  By the time your rice is done cooking you should be done with all of the other steps.

Avocado salad:
One ripe avocado
The juice from half of a lime
A big pinch of salt

Remove the skin and pit from the avocado.  Cut into half-inch cubes.  Remove one third of the avocado to a bowl and mash with a fork.  Add lime juice and salt to mashed avocado and mix well.  Toss the "sauce" with the rest of the cubed avocado and set aside.

Corn and Tomatoes:
One cup corn kernels
Two small plum tomatoes, diced
1/4 cup diced onion
Olive oil
Salt to taste

Saute onion in olive oil for a few minutes, until soft.  Add the diced tomatoes and cook until the juices have mostly evaporated.  Add the corn and cook until just done - don't overdo it!  Set aside.

Drain and rinse well one can of black beans.  Beans are full of fiber and really quite filling so I find that the whole can is too much for just two people.  I usually set aside some to eat later.  Put as many beans as you want into a bowl and microwave until warm (make sure to cover the bowl with something so that contain any mini explosions!).

Layer your meal - rice first, then beans, corn and finally top with the avocado salad.  Wasn't that easy??

Mashed Potatoes with Cabbage

Cabbage is such a sadly under-loved vegetable - I feel like I only ever hear bad things about my dear friend the cabbage.  The truth is, cabbage is extremely nutritious and dirt cheap, plus it lasts forever in your fridge so if you buy one you won't have to eat it every day for a week (unless you are like me and you love cabbage!).

  I picked up a nice big green cabbage from MacArthur Farms in Holliston, MA, for only two bucks.  I had been craving mashed potatoes with cabbage for a very long time.  The crunchy, garlicky greens add great texture and flavor to plain mashed potatoes (and the bacon bits don't hurt either!).  I usually eat this all on its own, but it's a great and filling side dish as well.  I hope you enjoy this one.  It's also a great way to sneak healthy greens and fiber to picky eaters.

Mashed Potatoes with Cabbage
makes two very generous servings, or four side dishes

1/4 large cabbage
four slices of bacon cut into 1/4 inch bits
3 large cloves of garlic, minced
5 small potatoes, roughly cut (leave the skin on for more nutrients)
3 tablespoons milk
2 tablespoons butter
salt and pepper to taste

Put the potatoes in a large pot and fill with water until just covering.  Bring water to a boil and let simmer for 15-20 minutes or until done.  Keep your eye on them and stick a fork into them to check - when they are done they shouldn't be mushy and soft but they should offer a slight resistance when poked with a fork.

Meanwhile, rinse the cabbage and remove any damaged/withered outer leaves.  I sometimes discard the outer leaves because they can be very tough.  Using a heavy knife, cut the cabbage in half.  Cut again into quarters.  Remove the stem in the center - you can actually eat this but I prefer not to since there are others in my household who actually enjoy eating this part of the cabbage (I find it to be kind of bitter and too hard).  Cut the quarters in half again and then cut vertically into slivers, roughly 1/4 inch wide.  It should look like the pre-cut mix you can buy to make coleslaw.

Cook the bacon on medium high heat in a large skillet.  You want the bacon to be nice and crispy so keep cooking it until the fat starts to brown.  Remove from the skillet with a slotted spoon and set aside in a bowl.

Turn the heat down and let the oil cool for a few minutes.  Your potatoes are probably done at this point so drain them and put them in a large bowl with the butter and milk.  Add some salt and pepper.

Add the garlic to the bacon fat and cook for around a minute (it will smell very garlicky).  Add the cabbage and saute for around 5 minutes (try not to overcook - my very sophisticated way of telling when the cabbage is done is to taste it constantly). Add salt and pepper to taste.

Now all you have to do is mash your potatoes and then serve with cabbage and bacon bits on top.  If you want the cabbage to be more subtle, cut it into smaller pieces and boil it very quickly (about 5 minutes) instead of sauteing, and then mix it straight into the potatoes.

Sunburst Pattypan Squash Pasta

I was at the farmer's market last week and I saw these beautiful squash for sale - I absolutely had to pick them up!  I had never tried them before but they just looked so gorgeous I couldn't resist.  I diced them and sauteed with onions, garlic and tomato for a really simple summertime lunch.  The sunburst pattypan squash has a really delicate flavor so it's best to cook simply if you really want to taste it!

Makes two generous servings

Two pattypan squash - each about the size of a fist (could use other types of summer squash as well, about one half pound total)
Two cloves garlic
One small onion
One small tomato
8 oz. pasta (used penne in this case but any will do)
1/2 cup mild-flavored Parmesan cheese
Olive oil
Salt

Dice all the veggies.

Put water for pasta to boil and add pasta when ready.  While waiting,  cook the veggies.

Add onions, garlic and olive oil to a saucepan and saute on medium heat for five minutes or until soft and tender.  Add squash and saute for a few more minutes, then finally add the diced tomato.  Cook for a few minutes until just done.  Turn the heat down while you wait for the pasta to finish cooking.

Drain pasta and combine with cooked veg and stir in 1/4 cup of the grated cheese.  Garnish with the remaining cheese.  Bon apetit!